There's something deeply comforting about the aroma of freshly baked banana bread wafting through your home. This vegan version delivers all the moistness and flavor of traditional banana bread without any animal products. The result is a tender, sweet loaf that's perfect for breakfast, snacking, or dessert.
The Secret to Great Vegan Banana Bread
The key to exceptional vegan banana bread lies in using very ripe bananas – those spotty, almost black ones that most people would throw away. These overripe bananas provide natural sweetness and moisture, while also giving the bread its signature flavor. Combined with plant-based milk and ground flaxseed (which acts as an egg replacer), you get a perfectly moist and tender crumb every time.
Ingredients
- 3 very ripe medium bananas, mashed (about 1½ cups)
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- ¼ cup plant-based milk (almond, soy, or oat)
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
- In a small bowl, combine the ground flaxseed with water. Let it sit for 5 minutes to thicken into a gel-like consistency.
- In a large bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, plant-based milk, flaxseed mixture, and vanilla extract. Whisk until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix – a few small lumps are fine. Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
- Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Storage Tips
This vegan banana bread stays fresh at room temperature, wrapped tightly in foil or stored in an airtight container, for up to 4 days. You can also freeze individual slices for up to 3 months – just wrap them well in foil and place in a freezer bag.
Recipe Notes
- For extra richness, try adding ½ cup of dairy-free chocolate chips to the batter.
- Make sure your bananas are very ripe – the spottier, the better!
- Don't overmix the batter, as this can lead to a dense, tough bread.
- The bread is done when a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the bread to cool completely before slicing for the best texture.
This vegan banana bread is proof that plant-based baking can be just as delicious as traditional recipes. Whether you're vegan or just looking to try something new, this recipe is sure to become a favorite in your household.
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